Baked Baja Beef Chimichangas Recipes

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

BAKED BEEF CHIMICHANGAS

Steps:

• 1. Heat skillet on stovetop on high heat with a drizzle of olive oil.
• 2. Place roast in pan.
• 3. Sear on both sides.
• 4. Place in slow cooker on high heat.
• 5. Slice onion and place on top of roast with garlic, the two packets of fajita seasoning and 1/2 cup water. Let cook for 4 hours or until you can shred the beef with a fork.
• 6. At that point, shred the beef. I find using two forks work the best.
• 7. Add the green chili and the chopped cilantro to a bowl.
• 8. Mix together with the beef.
• 9. Preheat oven to 400. Heat refried beans on the stove until they are heated and creamy and easily spreadable.
• 10. Warm soft taco shells in the microwave (about 30 sec, just until warm so the can be rolled).
• 11. Spray baking sheets with cooking spray.
• 12. Assemble chimis by spreading beans, cheese, beef mixture on tortilla shells then fold.
• 13. I fold them by folding the shell by a third.
• 14. Tuck in the sides.
• 15. Then folding them the rest of the way over. Eyeball how much of each to put on one shell, depending on how big your shells are.
• 16. Place on baking sheet seam side down. Using a pastry brush, brush the finished chimis with vegetable oil if you are using that or spray them with cooking spray if that is what you are using.
• 17. Place them in oven for about 15 minutes. Keep an eye on the bottom of the chimis. You don't want them to burn (depends on what kind of baking sheet you are using).
• 18. Take the chimis out of oven. Turn on the oven broiler. Top chimis with cheese.
• 19. Place them under the broiler for 2-5 minutes until cheese is bubbly. (Keep a close watch!! You don't want them to burn!)

OVEN-FRIED BEEF CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees.
• Brown beef in large skillet; drain, if necessary.
• Add onions, garlic and salt, and cook until onions are soft.
• Stir in refried beans and spices. Remove from heat.
• Scoop 1/3 cup of meat filling a little off center on the tortilla.
• Fold up edge closest to you over the filling.
• Fold in each side and roll all the way.
• Place on cookie sheet and repeat with all the tortillas.
• Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
• Bake at 350 degrees for 25 to 30 minutes until golden brown.
• While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
• Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
• These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

BAKED BAJA BEEF CHIMICHANGAS

Steps:

• Wrap tortillas in foil and warm in a 300* oven while making the filling.
• Brown ground beef and drain.
• Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
• Remove tortillas from oven and increase oven temperature to 500*.
• Brush each side of tortilla with melted butter.
• Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
• Fold in sides, then roll up tortilla from the bottom.
• Place seam-side down on a foil-lined and rimmed baking sheet.
• Bake at 500* for 8-10 minutes, until golden brown.
• Serve on a large bed of shredded lettuce and chopped tomatoes.
• Top with sour cream, shredded cheese, and salsa.

BAKED SHREDDED BEEF CHIMICHANGAS

Steps:

• Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
• Bring to a boil and allow to simmer until the meat shreds easily with a fork.
• (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
• Strain liquid and set aside.
• Spray a large skillet with non-stick spray and add onions and garlic.
• Cook until the onions are translucent.
• Add chili powder, cumin, cinnamon, and cayenne and mix in well.
• Add salsa, chilies, and shredded meat and combine.
• Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
• Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
• Preheat oven to 450°F.
• Warm your tortillas.
• Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
• Top with 1/6 of the shredded cheese.
• Fold the right side and then the left and roll up the chimichanga.
• Put seam side down in the glass dish-- fold remaining 5 chimichangas.
• Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
• Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
• After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
• When the chimichangas are crisp and golden brown they are ready for eating.
• Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.

BAKED CHIMICHANGAS

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.